Cookery for little girls

to use with her canned fish, the favorite white sauce. For this she must first melt one tablespoonful of butter and add to it one tablespoonful of flour, a quarter teaspoonful of salt, a dash of pepper, and lastly, after mixing well, one cupful of milk, stirring all the time until thick. After boiling two minutes put in the can of lobster, shrimps or salmon, broken in small pieces, and allow to boil gently for three minutes more. Then serve on rounds of buttered toast, garnished with parsley. SARDINE CANAPES If only sardines happen to be left in the reserve stock and yet something hot is needed, let the mother show the child how to make that rather unusual dish, sardine canapes. After removing the bones and tails, the sardines should be rubbed to a paste and mixed with an equal quantity of chopped hard-boiled eggs, seasoned with salt and pepper, a teaspoonful of lemon juice and half a teaspoonful of Worcestershire sauce. Then she must cut circles of bread, toast or fry them brown in butter, and spread on the sardine paste. Send to the table immediately, garnished with circles of the hard-boiled white of egg. CHAPTER IX Rice and Macaroni BOILED RICE Rice is one of our must nutritious foods, and it can be served in such a variety of ways it is one of the first things a child should be shown how to prepare. The very easiest (and cheapest) way is to wash and drain a cup of rice and then sprinkle it slowly into two quarts of boiling salted water. Without stirring, set it where it will simmer slowly, and by the time it has boiled down thick it should be tender enough to crush with the tongue. If not, add a little more boiling water and allow to cook a while longer, but if it is not stirred the grains will be whole and the rice will not stick to the pan as long as there is water enough to keep from burning. If it is to be served plain, with only cream and sugar, add a teaspoonful of butter and stir through lightly just before turning out in the dish for the table and sprinkle a little ground cinnamon over the top. This makes an easy and generally very acceptable dessert. It is particu- larly nice if turned first into cups to mold, and then served on a small dish with a spoonful of jelly or some preserve over the top. CASSEROLE OFRICE Rice cups are made by lining small well-greased baking-cups with the rice half an inch thick and filling with any kind of cold meat, chopped fine and seasoned. A thin layer of the rice is then spread over the top and the cups baked in a moderate oven for twenty minutes. By running a knife around the edge when done they can be turned out when cooked, and may be served on hot toast with either warmed-over gravy or tomato sauce. RICE CUPS, (DESSERT) The rice cups will be delicious for dessert, if instead of using cold meat they are filled with mince meat or raisins that have lain in cold water until they have swelled. When baked they are to be turned out on sauce dishes and served with a sauce made by creaming one-third cupful of butter with one cupful of brown sugar, flavoring with half-teaspoonful vanilla and heating in a double boiler until hot and creamy. RICE AND MACARONI Compote of Rice COMPOTE OF RICE